Surprise hit: Creamy cashew cheese steals the show

When this cheese appeared on the table during a family gathering, everyone enjoyed it enthusiastically, and in the end, no piece was left. When I revealed what it was made of, no one believed me.

Vegan cheese may sound like an oxymoron, but in this case, everything works perfectly. It's ideal not only for vegans but also for those who don't feel well after eating lactose or enjoy tasty culinary novelties. It's easy to prepare, and the cheese is delicious and healthy.

If someone claims that vegan dishes are tasteless and cheese is just an exaggeration, it's a sign they haven't tried this cashew cheese yet. Nuts provide an appropriate, creamy texture, and adding herbs adds flavour and aroma. The only unusual ingredient here is vegan bacterial cultures, but you can easily purchase them online.

Cashews are rich in protein, which is essential for building and repairing tissues. They also contain unsaturated fatty acids, which positively affect the cardiovascular system. Cashews are also a good source of B vitamins, magnesium, zinc, and other important trace elements.

This recipe is a base to which you can add other favourite ingredients. You can prepare the cheese without any additions, then roll it in spices or incorporate them. There are indeed many options, so it's worth experimenting.

Ingredients:

• 500 g of cashew nuts,
• 100 mL of water,
• 1 teaspoon of Himalayan salt,
• 2 sachets of vegan bacterial cultures,
• Favourite spices (granulated garlic, herbes de Provence, cayenne pepper).

Preparation method:

1. Soak the cashew nuts in water for 8 hours, preferably overnight.
2. After this time, drain the water and rinse the nuts.
3. Transfer the soaked cashews to a blender. Add water, salt, and bacterial cultures. Blend on high speed for a few minutes until you obtain a smooth, uniform mass. If the mass is too thick, add a little more water. It should resemble pancake batter.
4. Transfer the mass to a container and refrigerate for 12 hours.
5. Form a ball and roll the cheese in your favourite spices.
6. Place the cheese on a fine mesh rack or a plate lined with a kitchen towel.
7. Refrigerate again for 12 hours for the cheese to dry out.

After the whey has drained, transfer the cheese to an airtight container and place it in the refrigerator. Enjoy!